Cooking class experience — learning Sopa de Maní properly

I took a cooking class specifically to learn how to make Sopa de Maní correctly. The instructor explained why chuño freeze-dried potato is used the way it is — something I'd never understood from just eating it. The earthy from Andean ingredients result when you make it yourself is different.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. We learned how a traditional Andean home shapes the way this dish is eaten. The class ended with the meal and a glass of api maize drink warm. I've made it three times since and each time it improves. Highly recommend the cooking class approach.